EP0113940A1 - Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé - Google Patents

Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé Download PDF

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Publication number
EP0113940A1
EP0113940A1 EP83300201A EP83300201A EP0113940A1 EP 0113940 A1 EP0113940 A1 EP 0113940A1 EP 83300201 A EP83300201 A EP 83300201A EP 83300201 A EP83300201 A EP 83300201A EP 0113940 A1 EP0113940 A1 EP 0113940A1
Authority
EP
European Patent Office
Prior art keywords
milk
water
milk based
insoluble
heating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP83300201A
Other languages
German (de)
English (en)
Inventor
David Grayston Smith
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PA Consulting Services Ltd
Original Assignee
PA Consulting Services Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to GB08213312A priority Critical patent/GB2101867B/en
Priority claimed from GB08213312A external-priority patent/GB2101867B/en
Priority to AU10248/83A priority patent/AU1024883A/en
Application filed by PA Consulting Services Ltd filed Critical PA Consulting Services Ltd
Priority to EP83300201A priority patent/EP0113940A1/fr
Priority to JP58011207A priority patent/JPS59135835A/ja
Publication of EP0113940A1 publication Critical patent/EP0113940A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/10—Foam drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating

Definitions

  • This invention relates to the generation of texturised milk materials which are insoluble in water, and concerns a method of producing a water-insoluble milk based foam material and also a material produced by the method, particularly in the form of a foodstuff for use e.g. as a breakfast food.
  • milk is used herein to mean milk from cows.
  • composition of milk is such that a foam can be created by generating gas bubbles within a concentrated milk syrup. If the foam is dried in such a way as to maintain its structure, then an open textured dry milk foam can be created.
  • a method of producing a water-insoluble milk based foam material comprising heating a milk based substance in a manner so as to increase the temperature of the substance relatively rapidly and substantially uniformly through its volume to a temperature below that at which the Maillard reaction occurs.
  • substrate is used herein to mean material in liquid or paste form.
  • the foaming and denaturising reactions for producing an insoluble foam material occur at just below 100°C.
  • the Maillard reaction occurs at a temperature greater than 100°C. Accordingly, by heating the substance to a temperature at which foaming and denaturising can occur, but below that at which the Maillard reaction occurs, a water-insoluble milk based foam material can be produced which does not have undesirable Maillard flavours and colours.
  • the presently preferred heating techniques involves exposing the substance to a source of microwave energy.
  • Microwave energy acts to cause vibration and heating of water molecules throughout the substance, causing a substantially uniform and relatively rapid increase of temperature throughout the material, rather than just heating the surface of the material.
  • the whole of the substance is therefore simultaneously heated to a tempeature at which foaming (by evaporation of heated water), stabilisation through protein denaturation, and partial drying can take place.
  • the presence of water in the material prevents the temperature from rising above 100°C and so prevents the undesirable Maillard reaction from taking place. Water thus acts as a buffer preventing the Maillard reaction from taking place.
  • radio frequency energy is another possible heating technique. This form of energy acts in exactly the same manner as microwave energy, causing vibration of water molecules resulting in evaporation and heating.
  • heating techniques include induction heating, resistance heating and ohmic heating.
  • the method may also include one or more drying steps.
  • the foamed material produced by exposure to, say, microwave or radio frequency energy may be further dried by use of any convenient drying technique such as by vacuum drying or, more preferably, by use of a continuous hot air oven.
  • any convenient drying technique such as by vacuum drying or, more preferably, by use of a continuous hot air oven.
  • a supplementary drying step after heating will probably be essential to produce a sufficient degree of drying.
  • An initial drying step may additionally or alternatively be employed to cause a preliminary reduction of water content prior to the main heating step.
  • a sequence of steps which is most favourable and efficient bearing in mind economic and other considerations can be selected.
  • the material finds particular application as a foodstuff, e.g. in the form of flakes or other shapes, intended to be eaten with milk in the manner of conventional breakfast cereals. It is found that such flakes etc., will retain their crispness and texture when in contact with milk for a period comparable to that of conventional breakfast cereals.
  • Other possible foodstuff uses include use as a snack product, possibly in the form of bite size, crisp-like pieces or larger bars, and also as a food ingredient e.g. for incorporation in confectionary, possibly being chocolate coated.
  • a further possible use is as a third world foodstuff.
  • the insoluble nature of the material makes transportation much easier than is the case with presently available water-soluble dried products.
  • the starting material may comprise, for example, reconstituted skimmed milk powder in the form of a syrup or paste.
  • One preferred starting material comprises liquid skimmed milk concentrate.
  • an initial drying step prior to the heating stage, eg microwave exposure, is preferably employed for economic reasons.
  • flavouring and/or colouring agents may be added to the milk based substance, resulting in production of a material having a wide range of possible colours and flavours, ranging from sweeter fruity flavours through malty flavours to savoury products.
  • Standard commercially available agents may be used for this purpose, e.g. those available from firms such as Firmenich & Co., Bush Boake Allen, Lucas and Food Industries Limited.
  • a variety of different materials for use as foodstuffs may be produced to satisfy the well known consumers' reqirement for change which is demonstrated by the cyclical nature of the demand for individual cereals.
  • Sugar or other sweetening agents may also be included in the milk based substance. It is found that the sugar content of the substance affects the texture of the resulting material, as well as the flavour. Other ingredients may also be included in the substance as appropriate. For example, additives such as cereal, nuts and fruit may be included in a substance for use in producing a muesli-product.
  • the proportion of added water in the milk-based substance alters the texture of the resulting product.
  • the milk-based substance preferably contains between 20 and 50% added water.
  • a particularly preferred range of water content is 23.3% to 46.5%.
  • the method of the invention may conveniently be carried out using a conventional microwave or other suitable oven.
  • the method may be carried out on a batch basis, but preferably is carried out in a continuous manner, e.g. using a continuous microwave oven.
  • the material may conveniently be produced in the form of a relatively large mat or the like which may then be treated as appropriate depending on the intended use of the material.
  • the mat may be cut into flakes or other similar pieces of appropriate size for easy consumption.
  • the material may be initially formed in smaller pieces.
  • a further production possibility which is envisaged involves feeding the substance continuously through a tube which is transparent to microwave (or other suitable) energy through a microwave (or other) exposure area, resulting in heating and foaming of the material.
  • the heated foamed material is then passed continuously through a drying section being fed e.g. through an apertured stainless steel tube, where moisture is extracted from the material by a technique such as vacuum drying.
  • the dried, foamed material may then be fed past a cutting station where extruded material is cut to desired sizes.
  • the invention provides a foodstuff comprising this material.
  • the range of products made using the inventive process preferably contains between 20 and 50% added water.
  • the increase in added water results in different product textures and the following formulation examples show two products which fall into a higher water category and two products which fall into a lower category. All proportions given are by weight.
  • a smooth paste mixture was made using 50.5% skimmed milk powder, 1.3% cheese flavour powder, 2% onion flavour powder and 46.2% added water.
  • the paste was heated in a microwave oven for a period of 3 to 4 minutes.
  • the rapid increase in product temperature caused the water to boil and produce foamed texture.
  • the product was cut to defined shapes and further dried to less than 5% moisture using either a hot air oven or a vacuum oven at between 60°C and 80°C.
  • the final product was a crisp, flavoured material, formed from expanded milk protein.
  • Example 2 As in Example 1, a smooth creamy paste was formed with 45% skimmed milk powder, 13.5% sugar, 0.2% strawberry flavour, 0.05% powdered red colour, and 42.25% added water.
  • the paste was treated in a microwave oven and hot air oven as described in Example 1 to produce a crisp strawberry flavoured product.
  • Liquid milk could then be added to pieces of the strawberry flavoured crisp without any significant dissolving of the product and with a crisp texture being retained for a few minutes.
  • a thick, viscous paste was made using 39.5% skimmed milk powder, 11.8% sugar, 19.7% Museli mixture (cereals, nuts, dried fruit, sugar, milk powder) and 29.0% added water.
  • the paste was deposited into bar sections in a plastics mould and the product then heated in a microwave oven for about 2 1/2 minutes.
  • the product was dried in a conventional hot air oven at a temperature between 60°C and 80°C.
  • the product could also be coated in chocolate if required or used as a breakfast cereal with milk.
  • a smooth viscous paste was made using 51% skimmed milk powder, 15.3% sugar, 0.5% malt flavour, 0.5% caramel colouring, and 33.6% added water.
  • the paste was deposited in moulds, microwave heated, and dried as in Example 3.
  • the final aerated biscuit was dried to less than 5% moisture content forming a textured, flavoured product which could be coated with other food ingredients (chocolate, nuts etc.,) or used as a breakfast cereal with added liquid milk.
  • Milk powder 1 is combined with water 2 and other ingredients 3 and mixed in a mixer 4 to form the paste mixture previously mentioned.
  • the paste mixture is extruded in an extruder 5 and then heated in a microwave oven 6.
  • the extruded material may be subjected to an optional moulding step before heating in the microwave oven 6, in which case the extruded material is delivered into moulds in a moulder 7.
  • material which has been fed directly from the extruder 5 into the oven 6 is cut on a cutter 8.
  • Material which has been fed into moulds on the moulder 7 need not be cut and is fed directly to a hot air oven or vacuum oven 9.
  • the product is either packed in a packet 11, or first coated in a coat-er 12 and then packed in a packet 13.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
EP83300201A 1981-05-08 1983-01-14 Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé Withdrawn EP0113940A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB08213312A GB2101867B (en) 1981-05-08 1982-05-07 Texturised water-insoluble milk materials
AU10248/83A AU1024883A (en) 1982-05-07 1983-01-10 Producing milk foam
EP83300201A EP0113940A1 (fr) 1982-05-07 1983-01-14 Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé
JP58011207A JPS59135835A (ja) 1982-05-07 1983-01-25 ミルクを原料とする非水溶性発泡材料の製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB08213312A GB2101867B (en) 1981-05-08 1982-05-07 Texturised water-insoluble milk materials
AU10248/83A AU1024883A (en) 1982-05-07 1983-01-10 Producing milk foam
EP83300201A EP0113940A1 (fr) 1982-05-07 1983-01-14 Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé
JP58011207A JPS59135835A (ja) 1982-05-07 1983-01-25 ミルクを原料とする非水溶性発泡材料の製造方法

Publications (1)

Publication Number Publication Date
EP0113940A1 true EP0113940A1 (fr) 1984-07-25

Family

ID=27422435

Family Applications (1)

Application Number Title Priority Date Filing Date
EP83300201A Withdrawn EP0113940A1 (fr) 1981-05-08 1983-01-14 Procédé de préparation d'une mousse insoluble dans l'eau à base de lait et produit préparé par ce procédé

Country Status (3)

Country Link
EP (1) EP0113940A1 (fr)
JP (1) JPS59135835A (fr)
AU (1) AU1024883A (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2719194A1 (fr) * 1994-05-02 1995-11-03 Soparind Procédé de fabrication par cuisson de produits alimentaires au moins en partie sous forme de mousse et produits obtenus par sa mise en Óoeuvre.
WO1997034503A1 (fr) * 1996-03-16 1997-09-25 Cadbury Schweppes Plc Procede de fabrication de confiseries levees, sous diverses formes
EP1312265A2 (fr) * 2001-11-14 2003-05-21 Kraft Foods Holdings, Inc. Procédé de préparation d'un produit solide
WO2012093139A1 (fr) * 2011-01-07 2012-07-12 Ludwig Schokolade Gmbh & Co. Kg Procédé de production de produits de confiserie, ainsi que produits de confiserie
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US9232807B2 (en) 2011-09-30 2016-01-12 Kraft Foods Group Brands Llc Dairy-based foods having high levels of lactose
US9320292B2 (en) 2010-04-07 2016-04-26 Kraft Foods Group Brands Llc Intermediate moisture bar using a dairy-based binder
CN107402588A (zh) * 2017-03-31 2017-11-28 西北农林科技大学 一种基于欧姆加热的蛋白凝胶类食品加热凝固装置

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4900836B2 (ja) * 2008-04-14 2012-03-21 株式会社アマダ ヘミングダイ

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1434667A (en) * 1919-02-15 1922-11-07 Livingston A Thompson Malted-milk confection
FR1255728A (fr) * 1960-04-29 1961-03-10 Lactissa Procédé de conditionnement de lait et lait conditionné obtenu selon ce procédé
FR1436406A (fr) * 1962-11-13 1966-04-22 Produit lacté et son procédé de fabrication
CH531314A (fr) * 1970-10-29 1972-12-15 Battelle Memorial Institute Procédé de fabrication d'un produit alimentaire à structure alvéolaire
US3978236A (en) * 1970-10-02 1976-08-31 The Griffith Laboratories, Inc. Process for producing puffed proteinaceous food products
GB2055285A (en) * 1979-07-06 1981-03-04 Nestle Sa A process for structuring a food and the products obtained
GB2101867A (en) * 1981-05-08 1983-01-26 Pa Management Consult Texturised water-insoluble milk materials

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1434667A (en) * 1919-02-15 1922-11-07 Livingston A Thompson Malted-milk confection
FR1255728A (fr) * 1960-04-29 1961-03-10 Lactissa Procédé de conditionnement de lait et lait conditionné obtenu selon ce procédé
FR1436406A (fr) * 1962-11-13 1966-04-22 Produit lacté et son procédé de fabrication
US3978236A (en) * 1970-10-02 1976-08-31 The Griffith Laboratories, Inc. Process for producing puffed proteinaceous food products
CH531314A (fr) * 1970-10-29 1972-12-15 Battelle Memorial Institute Procédé de fabrication d'un produit alimentaire à structure alvéolaire
GB2055285A (en) * 1979-07-06 1981-03-04 Nestle Sa A process for structuring a food and the products obtained
GB2101867A (en) * 1981-05-08 1983-01-26 Pa Management Consult Texturised water-insoluble milk materials

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2719194A1 (fr) * 1994-05-02 1995-11-03 Soparind Procédé de fabrication par cuisson de produits alimentaires au moins en partie sous forme de mousse et produits obtenus par sa mise en Óoeuvre.
EP0680698A1 (fr) * 1994-05-02 1995-11-08 Soparind Procédé de fabrication de produits alimentaires au moins en partie sous forme de mousse par cuisson en 2 étapes, et produits obtenus
WO1997034503A1 (fr) * 1996-03-16 1997-09-25 Cadbury Schweppes Plc Procede de fabrication de confiseries levees, sous diverses formes
EP1312265A2 (fr) * 2001-11-14 2003-05-21 Kraft Foods Holdings, Inc. Procédé de préparation d'un produit solide
EP1312265A3 (fr) * 2001-11-14 2004-02-04 Kraft Foods Holdings, Inc. Procédé de préparation d'un produit solide
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US9320292B2 (en) 2010-04-07 2016-04-26 Kraft Foods Group Brands Llc Intermediate moisture bar using a dairy-based binder
US9326538B2 (en) 2010-04-07 2016-05-03 Kraft Foods Group Brands Llc Intermediate moisture bar using a dairy-based binder
WO2012093139A1 (fr) * 2011-01-07 2012-07-12 Ludwig Schokolade Gmbh & Co. Kg Procédé de production de produits de confiserie, ainsi que produits de confiserie
US9232807B2 (en) 2011-09-30 2016-01-12 Kraft Foods Group Brands Llc Dairy-based foods having high levels of lactose
CN107402588A (zh) * 2017-03-31 2017-11-28 西北农林科技大学 一种基于欧姆加热的蛋白凝胶类食品加热凝固装置

Also Published As

Publication number Publication date
AU1024883A (en) 1984-07-12
JPS59135835A (ja) 1984-08-04

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Inventor name: SMITH, DAVID GRAYSTON